Search for “Passover snacks” on the Internet and matzah pizza is mentioned in virtually every result. It’s certainly with good reason, as this simple concoction is a creative way to use the bread we’re allowed during Passover. But matzah isn’t the only versatile component that can act as vehicle for other ingredients.

You may know frico as the cheesy Italian crisps that resemble lacy Florentine cookies and add a delicate crunch to salads and soups. They’re usually made by tossing together cheese and flour, but I found that cake meal was a good substitute for the non-Passover-friendly flour. Fresh out of the oven, these crisps are malleable enough to be draped over a rolling pin or gently formed into a muffin tin. The fun shapes can then be used as mini taco shells or containers for pizza toppings, or just served alongside some veggies for a quick snack.

Kosher for Passover Frico

It’s easy to flavor these crisps as you like with add-ins such as ground black pepper, chopped fresh herbs, cumin seeds or citrus zest.

Makes about 10 crackers

1 cup grated kosher for Passover cheese (I used cheddar and gouda)
½ teaspoon matzah cake meal

1. Adjust oven rack to middle position and preheat oven to 375 degrees. Line baking sheet with parchment paper. In small bowl, gently toss cheese and cake meal until cheese is coated with meal.

2. Drop about 1 tablespoon cheese onto corner of parchment-lined baking sheet and spread into 3-inch circle. (It’s OK if cheese doesn’t completely cover circle. It will fill in the holes when it melts.) Repeat with five more piles, leaving about 2 inches between circles.

3. Transfer baking sheet to oven and bake until edges are darkened and crisp. Time will depend on the type of cheese, but start checking after 5 minutes. Transfer to paper towels to drain, let harden, then serve.